PUMPKIN CHEESECAKE
Break tradition and forget the pie! Serve this cheesecake instead. OK, I like the pie too, no reason not to have both.;-)
Provided by evelynathens
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Place rack in center of oven.
- Preheat oven to 350°F.
- Make crust: Combine all crust ingredients in a bowl.
- Press onto bottom of 10 inch springform pan and bake for 10 minutes.
- Remove to cool.
- Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.
- Cream together cream cheese and remaining sugar.
- Beat in cream, cornstarch and vanilla.
- Carefully beat in pumpkin mixture.
- Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
- Let cool, covered loosely, overnight.
- Remove sides of pan and put on your prettiest serving platter.
- Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
- For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
- Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-).
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Chase Poston
[email protected]I can't wait to make this cheesecake again! It's definitely going to be a new family favorite.
melissa Cadamore
[email protected]This cheesecake is a bit time-consuming to make, but it's totally worth it. The results are amazing!
Ilmdin Khoso
[email protected]I love that this recipe uses real pumpkin puree instead of canned pumpkin. It makes the cheesecake so much more flavorful.
Daniel Idambo
[email protected]This pumpkin cheesecake is the perfect fall dessert. It's creamy, flavorful, and perfectly spiced.
Dianne Arnold
[email protected]I made this cheesecake for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments.
Odera Boss
[email protected]This cheesecake was so easy to make! I'm not a very experienced baker, but I was able to follow the recipe and make a delicious cheesecake.
Hassib Hassib
[email protected]I had some trouble getting the cheesecake out of the pan. I think I should have let it cool completely before trying to remove it.
Jessica Terrell
[email protected]The cheesecake was good, but the crust was a bit bland. I would recommend adding some cinnamon or nutmeg to the crust mixture.
Esther Sharon
[email protected]This cheesecake was a bit too sweet for my taste, but I still enjoyed it.
Vivian Burek
[email protected]This recipe is a game-changer! I've never been a big fan of pumpkin cheesecake, but this one is absolutely delicious. The crust is perfectly crispy, and the filling is smooth and creamy.
Mariam Seugendo
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best pumpkin cheesecake he's ever had.
Kineard Tyress
[email protected]This pumpkin cheesecake was a hit at my Halloween party! It was the perfect fall dessert, and everyone loved the spooky decorations I added to the top.
Yaneth Fraire
[email protected]My family and I loved this cheesecake! It was so smooth, creamy, and flavorful. The crust was the perfect combination of graham cracker and butter. I will definitely be making this again.
francis michael
[email protected]I've tried many pumpkin cheesecakes before, but this one is by far the best. The recipe is easy to follow, and the results are amazing. Definitely a keeper!
kanchan Rasaily
[email protected]This pumpkin cheesecake was the star of our Thanksgiving dinner! Its smooth and creamy texture, perfectly balanced sweetness, and the hint of spices made it an instant hit. Everyone loved it!